Chicken Poke Bowl
with Sriracha Mayo Slaw & Crispy Shallots
- Wheat
- Gluten
- Sesame
- Soy
- Sesame
- Fish
- Eggs
- Soy
- May contain traces of allergens
- Almond
- Milk
- Wheat
- Gluten
Close your eyes because we have a surprise for you. We’ll give you a hint, they’re beloved little pockets of deliciousness and you can never have just one, we tried and it’s not possible. You know what they are, dumplings!
Ingredients
1 packet
Crispy Shallots
1 packet
Jasmine rice
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1
Cucumber
1 packet
Sriracha
(May be present: Sesame, Fish, Eggs, Soy, Almond, Milk, Wheat, Gluten)
2
Garlic
320 g
Chicken Breast
1 packet
Shredded Cabbage Mix
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber into rounds. • Cut chicken breast into 2cm chunks.
• When the rice has 10 minutes remaining, heat a large frying pan over heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Meanwhile, combine shredded cabbage mix, cucumber, plant-based mayo, sriracha and the sesame oil in a large bowl. Toss to combine and season to taste. • Divide garlic rice between bowls. Top with chicken and cucumber slaw. Garnish with crispy shallots. Drizzle over Japanese dressing to serve. Enjoy! TIP: Sriracha is slightly spicy, use less if you're sensitive to heat.
